Priyanka Naik has been trying to think of new methods to prevent food from going to waste. She is a vegan cook, author, and TV personality who often creates new dishes out of leftovers and takes home the whole bread basket from her favourite restaurants. Instead of discarding the white rice that comes with her takeaway meals because she is “not a great lover of it,” she may blend it with beans, potatoes, and seasonings to make vegetarian burger patties. Naik’s method seems reasonable, weather-wise. The United Nations Environment Program estimated that if food waste were a nation, it would be the third-largest emitter of greenhouse gases, behind China and the United States, despite the fact that this is a very difficult metric to apply in practice.
“Every year, 30–40% of the food produced in the United States is wasted. Natural Resources Defense Council (NRDC) sustainable food systems expert Andrea Spacht Collins estimates that Americans throw away 40% of their food supply every year in the kitchen.
Collins pointed out that this is one area where individual efforts actually may add up, even while it is vital to address the structural issues and corporate players that contribute to a wasteful food system. According to Project Drawdown’s findings, “preventing food from going to waste throughout the world is the most powerful option we have to tackling climate change today,” she added.
Feature image: Pixabay
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